2 10.5 oz cans cream of chicken soup
2 4 oz. cans diced green chiles
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 Tbsp fresh lime juice
1 8 oz pkg cream cheese
1 8 oz pkg Monterey Jack Cheese, shredded
1/2 a packet of taco seasoning
1 lb chicken, cooked and shredded
8 10 inch flour tortillas
1/2 C vegetable oil
1 8 oz pkg. sharp cheddar cheese, shredded
1 C green onion, chopped
1 C sour cream
Pour the cream of chicken soup in blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth. Pour into a saucepan and warm over medium-low heat. In a large bowl, stir the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown. Drain on paper towels. Ladle warm sauce over each serving. Sprinkle with cheddar and green onions. Finish with a dollop of sour cream.
Oven Option: Wrap the tortillas and put in the oven approximately 10 minutes or until middle is warm. Then spread the sauce over the chimichanga.
